Snap Fitness Blog

Now that the holidays are coming to a close, it’s time to get back to your healthy eating plan. The transition from over indulging to a clean eating diet can be overwhelming, but with a few good recipes as ammo your diet can be put back in its place.

If you’re ever got a hankering for potato chips, try making a big batch of crispy kale chips. Kale is lighter and contains less calories than fried potatoes, and they’re also greener, which means many more vitamins to add to your daily intake. You’ll be feeling less guilty if you ate a bag of kale chips than heavy potato chips. Feel free to spice up your version of kale chips with Cayenne pepper, chili flakes, garlic salt, or onion powder.

Ingredients:

One bunch of kale, rinsed and driedOlive oilSalt, to taste

Directions:

1. Preheat oven to 350 degrees.

2. Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces.

3. Place kale pieces in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt.

4. Put the kale pieces in a single layer in a baking sheet lined (Use parchment paper if you like for easier cleaning)

Nothing spruces up a recipe better than the flavor of pumpkin. Did you know that pumpkin puree is low in calories and fat, not to mention it also contains vitamins and antioxidants? You will be in heaven with this recipe for Gluten Free Pumpkin Pancakes. They are full of great flavor, and super moist. Top these cakes with your favorite hot maple syrup, pecans, or a dollop of butter.

Enjoy!

INGREDIENTS:

1 cup all-purpose gluten-free baking flour

1 cup almond milk

1 egg

¾ cup pureed pumpkin

¼ cup buckwheat flour

2 Tbsp butter, melted

1 Tbsp sugar

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp nutmeg

1 tsp vanilla extract

DIRECTIONS:

1. Mix together the egg, sugar and vanilla until foamy. Add melted butter and pureed pumpkin and combine well.

4. Heat a frying pan and use a 1/3 measuring cup to pour the batter on the heated frying pan. Once the top of the pancake starts to bubble, flip the pancake and cook for an additional 3-5 minutes. Watch carefully.